Sous Chef (Ridotto) - Bossier City at Live! Casino & Hotel Louisiana

Bossier City, Louisiana, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Jul, 26

Salary

0.0

Posted On

02 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food cost management, Staff supervision, Training, Performance evaluation, Sanitation laws, Health regulations, OSHA regulations, Menu development, Portion control, Kitchen management, Problem solving, Operational analysis, Staff scheduling, Fine dining

Industry

Gambling Facilities and Casinos

Description

External Job Title Sous Chef (Ridotto) - Bossier City Overview Why We Need Your Talents: With our rapid projected expansion, the Live! Casino & Hotel Brand is searching for the right talent to grow with the organization and help drive our future success. The Sous Chef is responsible for the supervision and coordination of activities in preparing and cooking foods. Responsibilities Where You'll Make an Impact: Develops and manages the food cost according to the budget. Implement programs and processes to reduce and control loss time injuries. Manages and schedules staffing levels to maintain budgeted level of employment and coverage to assure a positive gaming experience for guests to Maryland Live Casino. Developing staff, to include training, interviewing for hires, conducting disciplinary counseling and conducting performance evaluations. Cooks, carves meat, portion control, prepares new dishes, sauces and garnish. Review all kitchen activities, processes and promotional ideas with the Executive Chef. Monitor and adjust performance to local competition. Meet with departmental directors and managers as necessary. Other duties as assigned. Skills to Help You Succeed: Ability to analyze and interpret restaurant operational results. Ability to solve complex problems. Knowledge of sanitation laws and health regulations and applicable OSHA regulations. Ability to perform assigned duties under pressure. A variety of task and deadlines requires irregular work schedule. Ability to perform in an interruptive office environment. Accuracy in completing assigned duties in a timely manner. Qualifications Must-Haves: Five (5) to seven (7) years’ experience in restaurant management and supervision in a fine dining facility. A four (4)-year degree in related fields or equivalent work experience. You will be exposed to an alcohol and smoking environment and must be able to work in such environment. Must have the ability to secure and maintain licensure as required by Louisiana Gaming Control Board or any other applicable regulatory entity as may be required to perform assigned duties, or as required by Live’s operating standards. Physical Requirements: Ability to work long hours. Ability to stand for long periods of times without sitting or leaning. Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 30 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. Ability to work around variable temperatures.

Responsibilities

The Sous Chef is responsible for supervising kitchen activities, managing food costs, and ensuring high-quality food preparation. They also oversee staff training, scheduling, and performance management to maintain operational standards.